Field To Fork

Covering diet and health issues, livestock welfare, world hunger, food justice, environmental ethics, green revolution technology and GMOs in this concise but comprehensive study, Paul B. Thompson shows how food can be a nexus for integrating larger social issues in social inequality, scientific reductionism and the eclipse of morality.

Game meat cookbook

If a city is its people, and its people are what they eat, then shouldn’t food play a larger role in our dialogue about how and where we live? The food of a metropolis is essential to its character. Native plants, proximity to farmland, the locations of supermarkets, immigration, food-security concerns, how chefs are trained: how a city nourishes itself might say more than anything else about what kind of city it is. With a cornucopia of essays on comestibles, The Edible City considers how one city eats. It includes dishes on peaches and poverty, on processing plants and public gardens, on rats and bees and bad restaurant service, on schnitzel and school lunches. There are incisive studies of food-safety policy, of feeding the poor, and of waste, and a happy tale about a hardy fig tree. Together they form a saucy picture of how Toronto – and, by extension, every city – sustains itself, from growing basil on balconies to four-star restaurants. Dig into The Edible City and get the whole story, from field to fork.

"Field to Fork - The Australian Game Cookbook celebrates the abundance that is Australia and its rich and varied wildlife. Whether you’re on the coast and enjoying fresh seafood, in the High Country with wild venison, on the water with ducks or in the field with some quail, this cookbook will give you the perfect recipe to make a mouth-watering gourmet wild meat dish." -- from p. 4.

Farm-to-table dining has become best practice in restaurants across the nation, connecting consumers with those who make and grow their food. While farmers have diversified their crops to meet the needs of both creative chefs and increasingly adventurous home cooks, chefs have played a crucial role in bridging the gap between the field and the fork. Although states with longer growing seasons tend to take the credit for their ability to heed the call for locally grown food, Wisconsin has earned its place at the forefront of the movement. Local chefs have capitalized on the state’s bounty, offering increasingly localized seasonal menus and extending the harvest through active preservation. Wisconsin Field to Fork tells the tale of Wisconsin agriculture, not only through stories about the farmers who provide the wealth of vegetables, dairy, and livestock needed to sustain local restaurants but also through the seventy chef-driven recipes that take those products and weave magic into them. Recipes from drinks and appetizers to dessert include the summery Watermelon Cocktail Punch, Wild Mushroom and Mascarpone Tortelli, and Strawberry-Rhubarb Tres Leches Cake.

New paperback edition - Providing a seasonal tour of a traditional farming year, passionate beef farmer Joe Stanley seeks to inform the reader about the journey their food takes before it gets to the plate, revealing the reality of life for a modern British lowland farmer.

Milwaukee's culinary scene boasts more than the iconic beer and bratwurst. It possesses a unique food culture as adventurous as any dining destination in the country. Sample the spreads at landmark hotels like the Pfister that established the city's hospitable reputation, as well as eateries like Mader's that cemented it. Meet the producers, chefs and entrepreneurs who helped expand Milwaukee's palate and pushed the scene to the forefront of the farm-to-fork movement. Milwaukee native and food writer Lori Fredrich serves up the story of a bustling blue-collar town that became a mecca for food lovers and a rising star in the sphere of urban farming.

This volume looks at new and established processing technologies for fruits and vegetables, taking into consideration the physical and biochemical properties of fruits and vegetables and their products, the challenges of the processing industry, the effect of processing on nutritional content, economic utilization of bio-wastes and byproducts, and much more. Divided into several sections, the volume covers: processing and antioxidant/enzyme profiles of fruits and vegetables (role of antioxidants and enzymes in processing, use of solar energy in processing, and techniques used in making processed products from fruits and vegetables) novel processing technologies in fruits and vegetables (ultraviolet light, pulsed light technology, hurdle technology, physical and biochemical properties) the challenges and solutions in waste reduction, negative effects of processing, and effects of processing on vitamins of fruits and vegetables